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Yield: 4 Servings
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| Look for debearded mussels in the market to save considerable time and effort; they usually come in mesh bags. Like clams, mussels should be put into a colander and held under cold running water; they can die if allowed to sit in fresh water for a prolonged period of time. Discard any mussels with broken shells and those that do not open while cooking. |
RECIPE INGREDIENTS
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DIRECTIONS
Put the mussels in a colander and shake under cold running water for about 1 minute. Discard any mussels that do not close when tapped.
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Peel and dice the potato (about 3/4 cup) and trim and dice the celery (about 2 tablespoons).
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Preheat a Dutch oven over high heat.
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Add the potato, celery, tomatoes, onion, and wine and/or water to the hot pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for about 3 minutes, until the onion is translucent.
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Stir in the basil, curry powder, and mussels. Re-cover and cook, shaking the pan periodically, for 5 to 7 minutes more, until the mussels have opened.
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Serve 8 to 9 mussels per person.
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Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: 4 Servings
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| Calories: | 278 |
Fat. Total: | 5g |
Carbohydrates, Total: | 19g |
| Cholesterol: | 64mg |
Sodium: | 663mg |
Protein: | 28g |
| Fiber: | 1g |
% Cal. from Fat: | 16% |
Fat, Saturated: | 0g |
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